Grain-Free Lemon Basil Poppyseed Muffins

lemon-basil-poppyseed-muffinsSo I am going to share a secret with you.  My favorite food in the whole wide world is lemon poppyseed muffins.  I liked them so much that I couldn’t just stop with one, it was more like I had to have four!!  I told you I had it bad.  I even had a couple of lemon poppyseed birthday cakes.  The only problem now is that I can’t eat the traditional ones, I have to make my own from scratch, if I can pull it off.  And this time I did!  If you want to know why there are some specialty flours in this recipe, go here.  I found a recipe that had added basil, so I had to try it.  What could be better than Lemon Basil Poppyseed Muffins?

I can’t wait any longer.  Let’s get started.  Heat your oven to 450 degrees, then prepare your pan.  I lined my pan with muffin cups, and sprayed them with cooking spray just before I put the batter in them.

muffin-pan-lemon-basil-poppyseed-muffinsBeat your softened butter with the sugar until its smooth.

butter-sugar-lemon-basil-poppyseed-muffinsNow add the eggs one at a time.

eggs-lemon-basil-poppyseed-muffinsStir in milk and lemon zest.

milk-zest-lemon-basil-poppyseed-muffinsOnto the dry ingredients.  In a separate bowl, toss the flours with two forks.  This is very important in grain-free/gluten-free baking.

flours-lemon-basil-poppyseed-muffinsThen add the baking powder, salt, poppyseeds and basil.  I used my kitchen scissors and cut my basil up in small slivers.

cut-basil-lemon-basil-poppyseed-muffins

Thoroughly combine.

dry-ingredients-lemon-basil-poppyseed-muffinsGently add wet ingredients to dry.

batter-lemon-basil-poppyseed-muffins

Spray your muffin cups and fill them about 3/4 full.

filled-muffin-cups-lemon-basil-poppyseed-muffins

I had a bit of trouble with the centers falling, but have found that if I bake them for about 5 minutes at 450, then reduce my oven temperature to 350, the tops have set.  So I continued baking them for 15 minutes at 350.

I drizzled them with icing sugar while they were still warm.

Lemon Basil Poppyseed Muffins 

1 c. butter, softened

1 c. sugar

3 eggs

2 T. milk

zest of 3 lemons

1 c. almond flour

1/2 c. + 2 1/2 T. tapioca flour

1/4 c. + 1 T. coconut flour

3 t. baking powder

1/4 t. salt

1/2 c. poppyseeds

2 small handfuls basil

1 c. powdered sugar

juice of 1 lemon

Heat oven to 450 degrees, then prepare pan.  Line pan with muffin cups. Spray with cooking spray just before putting batter in them.

Beat softened butter with the sugar until its smooth.  Add the eggs one at a time.  Stir in milk and lemon zest.

In a separate bowl, toss the flours with two forks.  Then add the baking powder, salt, poppyseeds and basil.

Gently add wet ingredients to dry.  Spray muffin cups and fill them about 3/4 full.

Bake at 450 for 5 min, then 350 for 15 min.  Mix icing and drizzle over muffins while still warm.

If you are curious as to the fuss about basil, read all its amazing benefits here.

Leave me a comment and let me know your favorite muffin!

Need basil?  Go here.

This post was shared over at Savvy Southern Style,  Too Much Time on My Hands,  Saving 4 Six,  Katherine’s Corner, and Idlewild Alaska.

 

 

 

 

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